An elegant dark chocolate torte made with real chocolate and almond flour. A seriously rich gluten-free treat for all chocolate lovers.
- 1 cup (100g) FreshLife Almond Flour
- 3 tbsp Dutch cocoa powder
- 1/4 tsp salt
- 2 tsp espresso powder
- 120g dark chocolate, chopped (dark chocolate chips)
- 100g unsalted butter
- 5 large eggs, at room temperature
- 100g granulated sugar
- 1 tsp vanilla extract
Chocolate ganache
- 60ml cream
- 80g dark chocolate
1/4 cup FreshLife Sliced Almonds, to decorate
Method
- Pre heat oven to 180°C. Line or butter a 20cm round cake tin and dust with extra cocoa powder.
- Combine the almond flour, cocoa powder, coffee powder and salt. Set aside.
- Melt the chocolate and butter together, stirring until smooth in a microwave (10-20 seconds at a time) or on a stove over low heat. Set aside.
- In a large mixing bowl beat the eggs, sugar, and vanilla with an electric hand mixer until the mixture becomes pale and fluffy, for about 5 minutes.
- Fold the melted chocolate mixture followed by the dry ingredients into the egg mixture. Work until everything is just incorporated.
- Pour the torte batter in the prepared tin. Bake for 30-35 minutes, until an inserted skewer comes out with only a few moist crumbs.
- Allow the cake to cool in the tin for 5 minutes before turning it out onto a rack to cool completely.
- Chocolate ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream until hot and pour over the chocolate. Leave to let the chocolate melt, then stir until the ganache is smooth. Allow to cool for 5 minutes.
- Drizzle the chocolate ganache all over the torte letting it to drip down the sides. Sprinkle the sliced almonds on top. Let the topping to firm up before serving.
Recipe provided by FreshLife.
